The majority of garlic (90%) grown in the United States comes from California. To make a sweet spread, roast garlic in the oven until soft.
How to Select
Choose garlic that is plump, dry and firm. Fresh garlic should be white to off-white.
How to Store
Garlic should be stored in a cool, dark place, but not in the refrigerator or freezer, and can be kept for several weeks. Clay garlic holders can be used as well. Unpeeled: Store in a paper bag in a cool, dark place, away from other foods. This can keep for months. Peeled: Refrigerate in sealed container, freeze peeled garlic cloves, chopped or whole, wrapped tightly in plastic wrap or freezer bags. This can keep for weeks. Long term: Keep in a dry, cool location. Tie dry garlic into braids. Store bulbs together in netted bags.
How to Prepare
Separate cloves to be used from bulb. Trim tips of cloves. Peel. Chop or crush with a knife, or purée. Sauté with other vegetables in oil and spices. Add to soups, sauces, casseroles, dips, rice and bean dishes, pasta, and meat dishes. Bake on breads with drizzled olive oil and seasonings.